Clare Smyth's Corenucopia: A New Culinary Venture in London

Corenucopia, the latest restaurant by acclaimed chef Clare Smyth, known for her three Michelin-starred establishment Core, aims to offer a more accessible dining experience focused on comfort food. Located in London SW1, the restaurant features a menu that includes dishes such as seafood vol-au-vent, chicken kiev, and Barnsley chop, alongside a unique potato menu that presents various styles of potatoes in a framed format.

The Guardian

The menu at Corenucopia is designed to be less expensive than Smyth's previous venture, with starters like crispy veal sweetbread priced at £32 and turbot with vin jaune sauce at £64. The restaurant's atmosphere combines posh decor with a lively soundtrack featuring British rock music, creating a relaxed yet upscale dining environment. Notable dishes include a battered dover sole stuffed with lobster mousse, served with earthy crushed minted peas and triple-cooked chips, and a pithivier-style mushroom pie filled with a mix of mushrooms and smoked egg yolk.

The Guardian

For dessert, the sherry trifle, made with Bristol cream and red berries, has received mixed reviews, described as lacking the traditional heaviness expected from a classic trifle. Alternatives like the sticky toffee pudding and an “Irish-misu” tiramisu have been highlighted as appealing options that showcase Smyth's creative flair.

The Guardian

Corenucopia is part of a trend where high-profile chefs, including Gordon Ramsay, have expanded their culinary reach by opening more casual dining establishments. While Ramsay's ventures have included a variety of less formal options, Corenucopia maintains a connection to its Michelin-starred roots, with a clientele that includes discerning diners. The restaurant's service style remains formal, with an emphasis on professionalism, contrasting with the more relaxed atmosphere suggested by its menu.

The Guardian

Despite the positive reception of many dishes, some critiques have emerged regarding portion sizes and pricing, particularly for sides like the hasselback potatoes, which some diners found to be insufficient for the cost. The overall dining experience, while enjoyable, has been noted for its juxtaposition of casual elements against a backdrop of traditional fine dining expectations.

The Guardian

Clare Smyth has expressed her intent with Corenucopia to create a space where comfort food is celebrated without compromising on quality. She aims to attract a diverse clientele, from Michelin enthusiasts to those seeking a more relaxed dining experience.

The Guardian

• “This is cosseting, decadent, calories-be-damned cooking.” — Grace Dent, Food Critic

The Guardian

• “View image in fullscreen The sherry trifle at Corenucopia is ‘more a bowl of light, jammy cream’.” — Grace Dent, Food Critic

The Guardian

Corenucopia represents a significant step in Clare Smyth's culinary journey, blending her high-end expertise with a more approachable dining concept, appealing to a broad audience while maintaining a connection to her Michelin-starred legacy.

The Guardian